Laver nutritional noodle

Abstract

The invention provides a laver nutritional noodle. The laver nutritional noodle is characterized by being composed of the following components in parts by weight: 1 to 10 parts of laver powder, 0.15 to 0.2 part of egg white powder, 0.1 to 0.2 part of L-lysine hydrochloride, 0.048 to 0.06 part of ferrous gluconate, 0.3 to 0.5 part of calcium gluconate, 0.02 to 0.05 part of zinc gluconate, 90 to 100 parts of common flour, and 0.03 to 0.05 part of vitamin C. The laver nutritional noodle has the advantages of reasonable and scientific formula, rich nutrients, and unique taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seaweed nutritional noodle. Background technique [0002] Noodles are a common food in people's daily life. They are convenient to eat and have high nutritional value. They have always been favored by people. Existing noodles, when cooking, need to add edible oil, monosodium glutamate, salt, even condiments such as vegetables, meat to make it taste delicious. Because the amount of condiments added is not accurate, the taste of the cooked noodles depends entirely on the operator's experience, and cooking is time-consuming and laborious, which cannot satisfy people's needs for convenience. Contents of the invention [0003] The problem to be solved by the present invention is to provide a laver nutritious noodle with high nutritional value, no need to add seasoning when cooking noodle, convenient, fast and delicious. [0004] In order to solve the above-mentioned te...

AI Technical Summary

Problems solved by technology

Since the amount of condiments added is not accurate, the taste of the boiled noodles depends entirely on the experience of the operator, and it is time-consuming and laborious to cook, which cannot meet people's needs for convenience and quickness.